If you don’t have any leftover steamed rice you can use, in a rice cooker steam one cup of jasmine rice and three cups of water (or follow your rice cooker instructions).
Fill a medium sized pot with hot water, bring it to boil, add the grated or finely chopped red cabbage and a pinch of salt, and boil until the cabbage is soft, then drain.
While the cabbage is boiling, in a flat-bottom round wok, fry pan or skillet, heat the cooking oil and sauté the finely chopped onion, garlic and carrot on low until the onion and carrot are soft and fragrant.
Add the minced pork, turn the heat to medium-high and stir-fry, combining well to break up any clumps, then add the salt, black pepper, paprika, chilli powder, sugar (optional), and bay leaves, and continue to stir-fry until well-combined.
Add the cooked rice and continue to stir-fry, combining everything well, as if you’re making fried rice, ensuring that the rice is separated and coated with the spices. If needed, add a splash of cooking oil.
Pour in the can of crushed tomatoes, stirring to combine well, then add one litre of water, and leave to simmer for 10 minutes. Stir frequently, adding water if necessary, as the rice will continue to expand.
Lastly, add the cooked cabbage, stir to combine, simmer for another 5 minutes, then taste and adjust the seasoning to your palate, adding more salt, spices or sugar if you like.
Just before serving, sprinkle in a tablespoon of fresh dill or parsley, ladle the soup into bowls, top with a dollop of sour cream, sprinkle on more fresh dill or parsley, and serve with dishes of gherkins (dill pickles) and rye bread.